(from kylerhea’s recipe box)

“This wonderful bean spread has gained in popularity over the past few years. Our version has all the benefits of a more traditional recipe, but with less olive oil. The combination of garbanzo beans (also called chickpeas), tahini, lemon juice, cumin and garlic is a show-stopper. This is wonderful as a sandwich spread or as a dip with raw vegetables or pita triangles. Keep a batch in your refrigerator all the time and you’ll never be without a nutritious snack or lunch.”

Source: Dr. Weil

Serves 10 people



  • 1-3/4 cups dried chickpeas (garbanzos)
  • 1 teaspoon baking soda
  • 1/2 cup sesame tahini
  • 1/4 cup cold water
  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon ground cumin
  • 3-4 cloves garlic, mashed
  • 1 tablespoon
  • extra-virgin olive oil


  1. Soak the chickpeas for 8 hours with the baking soda in cold water to cover.

  2. Bring the chickpeas to a boil over high heat, reduce heat, cover, and cook until soft, about 45 minutes. Drain, reserving a bit of the liquid.

  3. Make the tahini sauce: Blend in a food processor or blender the tahini, cold water, lemon juice, cumin, and garlic. Measure out 1/2 cup of this sauce for the hummus, saving the rest.

  4. Put the drained chickpeas in a food processor and process to a rough purée, adding a little of the cooking liquid if necessary. The mixture should not be totally smooth. Add the tahini sauce and process until just mixed.

  5. Scrape the mixture into a bowl. Stir in the olive oil.

  6. Serve with pita bread, whole-grain crackers, or carrot sticks.

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